Ingredients

• 3/4 pound lean ground beef
• 1 1/3 cups grated Parmesan cheese, divided
• 1/2 cup fresh breadcrumbs made from crustless French bread
• 1 large egg
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 7 1/2 cups low-salt chicken broth, divided
• 2 tablespoons olive oil
• 2 large celery stalks with tops, chopped
• 1 medium onion, chopped
• 1/2 cup farfallini or orzo
• 1 small head of escarole, coarsely torn

Instructions

1. Blend beef, 1/3 cup cheese, breadcrumbs, egg, garlic, salt, and pepper in medium bowl. Using moistened hands, shape meat mixture into 3/4-inch meatballs. Heat 1 1/2 cups broth and oil in large pot over medium-high heat. Add meatballs and simmer until firm enough to hold shape, about 5 minutes. Using slotted spoon, transfer meatballs to bowl. Boil broth until reduced to glaze, about 6 minutes. Add celery and onion to pot. Stir until vegetables are soft, about 5 minutes. Add remaining 6 cups broth, pasta, and meatballs with any juices. Reduce heat. Simmer until pasta is tender, about 10 minutes. Add escarole and simmer until wilted, about 5 minutes. Season with salt and pepper. Ladle soup into bowls. Serve with remaining 1 cup cheese.